Foodie Friday: Peas, please

Nothing fancy to share today - more about simplicity and speed. Even staying home, there are plenty of days when lunch hits us after a busy morning and we need food, stat. I think it is important that the girls understand that food doesn't appear instantly - I often ask them to come sit at the table before a meal is ready, much as they would have to do in a restaurant. I enjoy their company and I expect that they are learning patience as well as an appreciation for cooking. 

As you'll notice below, we've also developed an appreciation for peas. I just recently got hooked on frozen peas - their presence is certainly not one of tremendous nutritional value, but they are a fast and easy way to add some green to many meals. Sometimes that's as important as using vitamin-rich kale - keeping them in the habit of seeing and eating green, along with many other colors, makes including all fruits and vegetables a breeze. Abby actually likes eating the peas still frozen and both girls think munching on toasted, uncooked couscous is grand. But let's be honest - when it comes to food, these are are not hard to appease. 

Parmesan and Peas Pasta

• Whole wheat organic penne pasta
• Organic frozen peas
• Boil pasta according to directions; add peas in final few minutes
• Drain all together
• 1/2 can organic evaporated milk
• 1 T butter
• 1/2 C grated Parmesan cheese
• Salt and pepper to taste
• In empty pasta pot, melt butter over medium
• Add milk and Parmesan; whisk until sauce thickens; add salt/pepper
• Serve pasta with a drizzle of olive oil and some sauce

Couscous with Chicken and Peas

• 1 C Whole wheat couscous
• 1 1/2 C organic, low sodium chicken broth
• Peas
• Leftover grilled chicken (local, hormone/antibiotic free)
• Toast couscous in a dry pan until fragrant and slightly darker in color
• Add chicken broth; bring to a boil and cover; simmer for 15-20 minutes
• Heat peas with hot water; chop chicken
• Serve couscous with peas, chicken, olive oil, salt, pepper